Curried Cauliflower Potatoes And Peas Recipes

CURRIED CAULIFLOWER AND POTATOES

This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

Provided by Kozmic Blues

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Curried Cauliflower and Potatoes image

Steps:

Peel potatoes and cut into cubes, about 1 inch.
Place potatoes in bowl of water until ready to use.
Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
Next add the spices cook until their fragrance intensifies.
Keep stirring.
Drain potatoes and add to pan along with the cauliflower florets.
Stir well to coat everything with the spices.
Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
Season with salt and pepper.
Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
(3-5 more minutes) Add chopped cilantro and serve.

Nutrition Facts : Calories 164.8, Fat 5.4, SaturatedFat 0.5, Sodium 35.7, Carbohydrate 26.1, Fiber 4.5, Sugar 4.4, Protein 4.7

Ingredients

1 1/2 lbs red potatoes, peeled and cubed
2 teaspoons brown mustard seeds
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 medium yellow onion, sliced
2 cloves garlic, minced
2 teaspoons fresh ginger, minced (I usually take a 2 inch piece of ginger and run it over my microplane grater)
1 teaspoon cumin
1/2 teaspoon curry powder
2 cups cauliflower florets (about 1 head)
1 cup water
salt
fresh black pepper
1 cup fresh peas (can use frozen)
1/4 cup fresh cilantro, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)

CAULIFLOWER & POTATO CURRY

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Categories Dinner, Main course

Time 55m

Number Of Ingredients 15

Cauliflower & potato curry image

Steps:

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

Ingredients

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

ALOO MASALA (SPICED POTATOES)

A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.

Provided by Tejal Rao

Categories dinner, quick, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Aloo Masala (Spiced Potatoes) image

Steps:

Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

Ingredients

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing